Creamy Potato Soup with Italian Sausage
Ever notice how the best comfort foods are the ones that make you forget you’re even eating vegetables?
This creamy potato soup with Italian sausage is one of those dishes. It’s rich, it’s hearty, and it tastes like someone’s Italian grandmother spent all day making it for you.
Except you didn’t. You made it in under an hour.
I’ve been making this soup for years now, and it’s one of those recipes that gets requested on repeat. The Italian sausage gives it this savory, slightly spicy kick that pairs perfectly with the creamy potatoes. And when I say creamy, I mean really creamy.
The kind of soup that coats your spoon and makes you want to eat the whole pot in one sitting.
Quick Glance: What You’re Getting Into
| Metric | Details |
|---|---|
| ⏱️ Prep Time | 15 minutes |
| 🍳 Cook Time | 35 minutes |
| ⏰ Total Time | 50 minutes |
| 🍽️ Servings | 6-8 people |
| 💪 Difficulty | Easy (seriously!) |
| 🥣 Meal Type | Dinner, Lunch, Comfort Food |
What You’ll Need
For the Soup Base:
- 1 pound Italian sausage (hot or mild, your choice)
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 3 pounds russet potatoes, peeled and cubed
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and black pepper to taste
For the Cream:
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
For Topping:
- Fresh parsley, chopped
- Extra shredded cheddar
- Crispy bacon bits (optional)
- Crusty bread for serving
Also Read: Crispy Fish Batter
Tools You’ll Need
| Essential | Optional But Nice |
|---|---|
| Large Dutch oven or heavy pot | Immersion blender |
| Wooden spoon | Kitchen scale |
| Potato masher | Soup bowls that hold heat |
| Chef’s knife | Microplane for garlic |
| Cutting board | |
| Measuring cups & spoons | |
| Ladle |
Pro Tips
💡 Tip #1: Brown that sausage properly
Don’t rush this step. Let the sausage get nice and crispy in spots. Those browned bits? That’s where all the flavor lives. Use your wooden spoon to break it into bite-sized chunks, not tiny crumbles.
💡 Tip #2: Mash some, not all
Here’s the trick to getting that perfect creamy texture without blending everything into baby food: mash about half the potatoes once they’re tender, then leave the rest chunky. You get creaminess and texture in every bite.
💡 Tip #3: Add the cream at the end
Never let your soup boil once you’ve added the cream. It can separate and get grainy, which is not the vibe we’re going for. Keep it at a gentle simmer and you’ll be golden.
💡 Tip #4: Season as you go
Taste after you add the broth, taste after the potatoes are soft, and taste again before serving. Italian sausage can be salty, so you might need less salt than you think.
💡 Tip #5: Let it rest
I know you want to dive in immediately (I get it), but letting the soup sit for 10 minutes after cooking lets all those flavors really come together. Trust me on this one.
How to Make Creamy Potato Soup with Italian Sausage
Step 1: Brown the Sausage
Heat your Dutch oven over medium-high heat.
Add the Italian sausage and cook for 6-8 minutes, breaking it up with a wooden spoon until it’s browned and crispy in spots.
Remove the sausage with a slotted spoon and set aside. Leave about 1 tablespoon of the drippings in the pot.
Step 2: Build Your Flavor Base
Lower the heat to medium and add the butter to the pot.
Once it melts, toss in your diced onion. Cook for 4-5 minutes until it’s soft and translucent.
Add the minced garlic and cook for another minute until it smells amazing.
Step 3: Deglaze
Pour in the chicken broth and use your wooden spoon to scrape up any browned bits from the bottom of the pot.
These bits = flavor, so don’t skip this.
Step 4: Cook the Potatoes
Add your cubed potatoes, oregano, and red pepper flakes if you’re using them.
Bring everything to a boil, then reduce the heat to maintain a steady simmer.
Cook for 15-20 minutes until the potatoes are fork-tender.
Step 5: Create That Creamy Texture
Here’s where the magic happens.
Use a potato masher to mash about half of the potatoes directly in the pot. Or if you have an immersion blender, give it a few quick pulses.
You want some chunks remaining for texture.
Step 6: Bring It Together
Stir the cooked sausage back into the pot.
Add the heavy cream and milk, stirring to combine. Let it heat through for 3-4 minutes, but don’t let it boil.
Step 7: Cheese Time 🧀
Add the cheddar and Parmesan cheese, stirring until they melt into the soup.
This is when it transforms from good to “why haven’t I been making this every week?”
Step 8: Final Seasoning
Taste and season with salt and black pepper.
Remember, the sausage and cheese are already salty, so go easy.
Step 9: Rest and Serve
Let the soup rest off the heat for 10 minutes. This isn’t just me being dramatic. It genuinely helps the flavors develop.
Ladle into bowls and top with fresh parsley, extra cheddar, and bacon if you’re feeling fancy.
Serve with crusty bread for dipping.
Substitutions and Variations
| Original Ingredient | Swap Options | Result |
|---|---|---|
| Italian sausage | Ground turkey sausage | Lighter, still flavorful |
| Italian sausage | Chorizo | Smoky, spicy twist |
| Italian sausage | Seasoned ground pork | Budget-friendly option |
| Heavy cream | Full-fat coconut milk | Dairy-free alternative |
| Cheddar & Parmesan | Nutritional yeast | Vegan “cheesy” flavor |
| Russet potatoes | Yukon golds | Buttery, rich flavor |
| Russet potatoes | Red potatoes | Chunkier, holds shape |
| Chicken broth | Vegetable broth | Lighter base |
Also Read: Vanilla Ice Cream Maker Recipe
Want to Add More Veggies?
Kale or spinach: Throw in 2 cups during the last 5 minutes of cooking
Carrots or celery: Dice and add with the onions
Corn: Add 1 cup frozen corn with the cream
Mushrooms: Sauté 8 oz with the sausage
Spice Level Guide
| Preference | What to Use |
|---|---|
| 🌶️ Mild | Mild Italian sausage, skip red pepper flakes |
| 🌶️🌶️ Medium | Mild sausage + 1/2 tsp red pepper flakes |
| 🌶️🌶️🌶️ Hot | Hot Italian sausage + 1/2 tsp red pepper flakes |
| 🌶️🌶️🌶️🌶️ Extra Hot | Hot sausage + 1 tsp red pepper flakes + dash cayenne |
Make Ahead Tips
This soup actually tastes better the next day once all the flavors have had time to hang out together.
🎯 Game Plan for Meal Prep
Make it up to 3 days ahead and store it in the fridge. Just wait to add the cream and cheese until you’re reheating it. The potatoes will absorb some liquid as it sits, so you might need to thin it out with a bit more broth or milk when reheating.
You can also freeze the soup base (before adding dairy) for up to 2 months. Thaw in the fridge overnight, then reheat and add your cream and cheese.
Additional Details
Nutritional Breakdown (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 485 |
| Protein | 22g |
| Carbohydrates | 38g |
| Fat | 28g |
| Fiber | 3g |
| Sodium | 890mg |
| Calcium | 15% DV |
| Iron | 12% DV |
Based on 8 servings. Nutritional values are approximate.
What to Serve With This Soup
The Perfect Pairings:
🥗 Salad: Simple green salad with balsamic vinaigrette cuts through the richness
🥖 Bread: Crusty sourdough or baguette for dipping (non-negotiable in my house)
🥗 Caesar Salad: If you want to make it a full meal
🍷 Wine: Crisp white wine like Pinot Grigio or Sauvignon Blanc
Time-Saving Hacks
| Shortcut | Time Saved |
|---|---|
| Pre-diced potatoes from produce section | 10 minutes |
| Pre-shredded cheese | 5 minutes |
| Pre-cooked Italian sausage crumbles | 8 minutes |
| Jarred minced garlic | 2 minutes |
| Total time saved: | 25 minutes |
The soup police won’t come for you, I promise. 😉
Leftovers and Storage
Storage Guide
| Method | Duration | Best For | Pro Tip |
|---|---|---|---|
| Fridge | 4 days | Quick lunches | Store in airtight container |
| Freezer (base only) | 2 months | Meal prep | Leave 1 inch space for expansion |
| Freezer (with dairy) | Not recommended | – | Cream separates when frozen |
Also Read: Baked Spinach Artichoke Wonton Cups
Reheating Instructions
Stovetop (Best Method):
- Warm over medium-low heat
- Stir occasionally
- Add extra broth/milk if needed
- Heat until steaming (about 8-10 minutes)
Microwave (Quick Method):
- Individual portions in microwave-safe bowl
- Heat 2-3 minutes
- Stir halfway through
- Add splash of milk if dry
⚡ Storage Pro Tip
If you’re planning to freeze or save leftovers, undercook the potatoes just slightly. They’ll finish cooking when you reheat, and you won’t end up with mushy potato soup.
Why Your Soup Gets Thicker Overnight
The potatoes keep soaking up liquid as they sit. This is totally normal!
Quick Fix: Add 1/4 cup of broth or milk at a time when reheating until you reach your desired consistency.
FAQ
Can I use milk instead of heavy cream?
You can, but the soup won’t be as rich and creamy. If you do use all milk, add an extra 1/4 cup of cheese to help thicken it up. Or try half-and-half as a middle ground.
My soup is too thick. What do I do?
Just thin it out with more chicken broth or milk until you get the consistency you want. Start with 1/4 cup at a time and stir well.
Can I make this in a slow cooker?
Yep! Brown the sausage first, then add everything except the dairy to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Mash some of the potatoes, then stir in the cream and cheese during the last 15 minutes.
What if I can’t find Italian sausage?
Use regular ground pork and add 1 teaspoon each of dried basil, fennel seeds, and garlic powder. You can also use ground beef seasoned with Italian herbs.
Is this soup gluten-free?
Yes! Just make sure your chicken broth and sausage don’t contain any hidden gluten. Most are naturally gluten-free, but always check labels if you’re cooking for someone with celiac disease.
How do I make it less spicy?
Use mild Italian sausage and skip the red pepper flakes. You can also add an extra 1/4 cup of cream to mellow out any heat.
Can I add bacon?
Absolutely. Cook 4-5 strips of bacon first, crumble them, and use the bacon fat instead of butter to cook your onions. Sprinkle the bacon on top when serving. It’s chef’s kiss.
Why is my soup grainy?
This usually happens when the cream boils. Keep it at a gentle simmer after adding dairy. If it’s already grainy, try whisking in a bit more cream off the heat.
Can I make this vegetarian?
Skip the sausage and use vegetable broth. Add extra mushrooms, white beans, or even plant-based sausage for protein.
Also Read: Smoked Brisket Beer Cheese Bombs
The Flavor Development Timeline
Ever wonder why restaurant soups taste so good? It’s all about timing.
| Time | What’s Happening | Flavor Impact |
|---|---|---|
| 0-8 min | Sausage browning | Building savory base with Maillard reaction |
| 8-12 min | Onion & garlic cooking | Creating aromatic foundation |
| 12-15 min | Broth added, deglazing | Extracting browned bits = concentrated flavor |
| 15-35 min | Potatoes simmering | Starches releasing = natural thickening |
| 35-38 min | Cream & cheese added | Fat coating tongue = enhanced taste perception |
| 38-48 min | Resting period | Flavors melding together = depth developing |
This is why you can’t rush good soup. Each step builds on the last.
Wrapping Up
There’s a reason this soup has been on my dinner rotation for years.
It’s the kind of meal that makes a Tuesday feel like a weekend. The kind that gets you through cold weather and bad days. The kind your family will ask for again and again.
And the best part? You don’t need any fancy ingredients or complicated techniques. Just good sausage, potatoes, and cream coming together in one pot.
So grab your Dutch oven and make this happen. Then come back and tell me what you thought.
Did you use hot or mild sausage? Did you add bacon? Did you eat half the pot standing at the stove before anyone else got a bowl?
Drop a comment below 👇
